- 1/2 lemon
- 1 tablespoon olive oil
- 1 teaspoon chablis
- 1 teaspoon garlic, minced
- 1 teaspoon fresh basil, chopped
- 1 cup spinach, cooked
- 4 asparagus spears
- 2 baby carrots
- 3 slices red potatoes, 1/8-inch thick
- Pinch kosher salt
- Pinch black pepper
- 1 trout fillet
- 2 slices tomato, 1/4-inch thick
- 1 fresh flat leaf parsley sprig
- 2 lemon cog wheel
Combine the juice of the lemon half, olive oil, wine, garlic and basil in a small mixing bowl. Brush all the vegetables and the trout fillet liberally with the oil mixture, then season them with the salt and pepper.
Fold a sheet of parchment paper in half to mark the center, then unfold it and position the spinach about 1-inch above the crease on the sheet. Position the trout fillet on the spinach, then layer the remaining vegetables except the tomatoes on the fillet. Top the vegetables with the tomato slices and brush them with the oil mixture. Fold the parchment paper over the fish, then cut the paper into a semi-circle. Tightly fold the edge of the semi-circle to a width of 3 inches to form an air-tight bag. Place the bag in a pie tin. Place the pie tin in a preheated 375 degree oven and bake for 12 to 15 minutes. Remove the tin from the oven, cut the bag open and transfer the contents to a hot dinner plate. Garnish with a parsley sprig below the rim of the plate and position the lemon cog wheels side by side on the parsley sprig. Serve immediately.
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